Recipe Summary

Prep time: 15 mins
Cook time: 40 mins
Yield: 6 servings

Ratings & Reviews

User rating: rating
Rated by 7 visitors

This recipe is...

rich in grains
rich in veggies
rich in veggies
lower in fat
lower in fat

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Mushroom Barley Soup
This recipe serves:   
1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
1/2 cup pearl barley
6 cups low-sodium mushroom broth or vegetable broth
2 pounds mushrooms, sliced
1/4 cup chopped parsley

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the bay leaf, thyme, barley and stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the barley is completely tender, about 30 to 40 minutes.

4. Add the mushrooms and simmer until tender, about 5 to 7 minutes.

5. Remove the bay leaf and adjust the salt and pepper. Serve the soup in bowls and garnish with parsley.

Serving Size: about 1 1/2 cups

Nutritional Information
Number of Servings: 6
Per Serving
Calories 122 Carbohydrate 23 g
Fat 2 g Fiber 5 g
Protein 4 g Saturated Fat 0 g
Sodium 367 mg    


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